Uzbek pilaf - fast option

Category: Meat dishes

Cuisine: Uzbek

Ingredients

Meat beef or lamb 1 kg
Long rice 2-2.5 cups
Onions 500gr
Carrot 500g
Zira (cumin) depending on the aroma 1-2 tsp
Salt 2h l
Ground black pepper 1 h. l
Sunflower oil one third of a glass
Garlic 4 heads

Cooking method

I ask you not to throw slippers at me right away. I know that real Uzbek pilaf is prepared differently. You need to cook zirvak there. it. This is a big hassle for me. I want to share how I cook, without unnecessary problems. Cut the beef (brisket) or young lamb into portions. Cut the onion into half rings. Cut the carrots into small cubes (I cut on the cache on a disk for small fries). Pour sunflower oil into a saucepan with a thick bottom and heat until blue smoke appears on the largest flame. Throw in the dried meat (so that it splashes less) and fry until tender, stirring constantly. When the meat is ready, add the carrots and onions to the pan and fry until tender. Rinse rice well and soak warm in advance !!! water for 30 min. As soon as vegetables are ready Cover the rice and cover with cold water 2 fingers above the rice. Add all the spices and mix. Reduce the heat to a minimum and cook with the lid open until the liquid has completely evaporated. Small heads of garlic or cloves from large ones, peel only from the upper skin, rinse and stuff into rice. Place the pot lid on a tea towel and tuck the ends of the towel to the top of the lid. Cover the pan tightly with a lid and a towel. The fire is again minimal. Cook for 15 minutes. After 15 minutes, open the lid, check the bottom so that it does not burn. Mix the top layer half a centimeter gently. If the rice is still wet, cover and cook for another 5 minutes. If the company is large, put 2.5 cups of rice. For an average family, 2 glasses are enough. The rice turns out to be crumbly and the pilaf is very tasty.
The dish is designed for 2kg
Cooking time: 1 hour
Cooking program: Stove

Only I would advise in this recipe with such proportions not to overdo it with zira. If a stinking ram is caught, then 2h. l somehow else can be explained. If normal beef, then oh ... I have small Uzbek zira - well, very fragrant! If for one kg of meat and 2-2.5 cups of rice, I put 2 hours. l such a cumin, all the other aromas will simply go out, go far, far into the background ...

Shl. A head or two of garlic is missing here in the recipe ... It is in the cooking method, but it fell out of the ingredients ... IMHO ...

[Kapet]

Kapet, Thank you for your comment. Already fixed.

Gayane! You write: "Cover the rice and cover with cold water 2 fingers higher than the rice. Cover all the spices and stir." That is, all the spices must be mixed in the water that will be on top of the rice? After all, rice cannot be mixed in pilaf?

[Masha Ivanova]

Masha Ivanova, Elena stir immediately as soon as I fall asleep rice and pour water. Then naturally I do not mix. believe me nothing terrible happens. The water remains on top and gradually boils away. There is only rice on top. I just do this to distribute salt and spices evenly. You can mix the meat with spices while pouring the rice, but I do this and the rice turns out to be crumbly

Gayane! I still don't understand that you are mixing with spices - only meat, meat with rice, only spices in water that is poured over the rice?

Added on Wednesday 17 Aug 2016 9:09 PM

If you mix everything together (both meat and rice), how then does the rice end up on top? After all, rice in pilaf must be on top.

My mom did a little differently.All spices came only with meat, before filling the rice and adding water. And after the rice and water was added, she put this pot in the oven. In the oven, there is no need to worry about burning something from the bottom. The rice of course remained on top and was crumbly and parboiled.

[Gayane]

Gayane, - classic * Soviet, Russian * pilaf = a la Uzbek

many fair-haired housewives cooked their plaf pilaf in this way, more often not even in a cauldron, but in a simple aluminum pan

and why? - * but my friends were visiting, and there was an Uzbek, and he cooked like that *

I cooked like that for many years, and bought a 3-liter cauldron

Masha Ivanova, in some methods of cooking pilaf, rice is mixed with zirvak and brought to readiness, in particular - Uzbeks do this, Tajiks

but we didn’t know about zira in those distant times, and the garlic that was not completely peeled was probably the most delicious in pilaf

and the garlic that is not peeled is probably the most delicious in pilaf

one hundred percent agree !!

I somehow always mixed salt and spices with meat, onions, carrots, that is, it turns out with zirvak, rice on top, and I have never mixed it separately with anything, only garlic in it. I didn't know that somewhere they were mixing meat with rice. It seemed to me that in this case the rice would not be crumbly, but would be porridge.

[Masha Ivanova]

Masha Ivanova, Elena, believe me, does not work out porridge He's raw. I mix only once.

Added Thursday, 18 Aug 2016 08:06

But if you don't like this option, mix spices with meat and vegetables, and then add rice.

Added on Thursday, 18 Aug 2016 08:10

By the way, I cook this pilaf with chicken. After frying, I only take out the chicken from the pan, then I fry the vegetables and add the chicken again. Chicken meat is tender and can fall apart completely. Very often I cook without meat, only with vegetables. It can be eaten both as an independent dish and as a side dish, for example, for fried chicken.

It seemed to me that in this case the rice would not be crumbly, but would be porridge.

Lena, depends on meat and rice
if not a large amount of pilaf, the cutting of meat is not large, the meat is not tough (pork, chicken) and not fatty - it cooks well with stirring, rice is better saturated with meat taste (since the meat is not fatty, then the taste for pilaf it has less)

this is exactly the faster option, not festive, everyday

the Tajiks also prepare * pilaf * with vermicelli, often vegetable zirvak
and rice is not very, very smooth here, zirvak does not allow even not very smooth rice to stick together, it envelops the rice, it immediately becomes fatty

Girls, Gayane, Irina! Thanks for the enlightenment! I will definitely try stirring it with rice. Maybe I like it better. And here's what I wanted to ask. I have always used round rice in pilaf, and in this recipe, rice is long grain. Is it on purpose for a specific purpose? What is the difference between using round grain and long grain rice?

[Masha Ivanova]

Masha Ivanova, Elena rice must be long. The round rice will turn into porridge. I use it only if I make an awl-float. There, just the rice should be boiled to the state of semolina.

About spices and "stirring" ...

It seems to me that in this recipe, the best option for laying down spices and salt is the same as in the pilaf recipe for a Panasonic multicooker. After frying the meat and vegetables, it is sprinkled with half the spice and salt, mixed, rice and garlic are laid, sprinkled with the second half of the spices and salt, and water is poured. With this version of the bookmark, mixing is excluded, as this process is unnecessary ...

Kapet, Constantine! Thank you! I think your advice is very reasonable.

Added Thursday, 18 Aug 2016 09:58

Gayane! I will definitely consider your advice, thanks! By the way, your recipe for shila-pilaf is also very interesting. If you have the opportunity, please post it in a separate recipe. I have your recipes in a separate daddy.

When I cook pilaf, I never stir, but I always want to do it.And I didn't, I think it will ruin the pilaf!
And now, backed up by new knowledge, I will do it with pleasure !!!!
Thanks for the educational program!

What about steamed rice, what do you think?

What is the difference between using round grain and long grain rice?

yes no ... just long-grain rice is less starchy, and round-grain rice is not starchy

Maybe I like it better.

in general, there are no big differences
the main thing: what kind of meat, what kind of rice, well, seasonings are also important
while Gayane is probably cooking something delicious, I'm here * managing *
just exactly as Gayane describes, I basically cooked pilaf - for gas. stove in a 3-liter cauldron, in the course

in a cartoon, this method also turns out very tasty pilaf

Added Thursday, 18 Aug 2016 10:13 AM

the best option for laying spices and salt is the same as in the pilaf recipe for a Panasonic multicooker.

here! and mushshina confirms this - about the cartoon
I'm now cooking pilaf in a cartoon too

There is no multi, a cauldron too. Therefore, I cook in a saucepan with a thick bottom. And very often without meat. It helps when you are too lazy to fry potatoes for a side dish. I have a cache with a speed grater attachment So for me it really is a matter of a few minutes. Now about the awl-float. This is our obligatory dish at the commemoration, but sometimes I cook it at home. They definitely need mutton and fat tail fat. Somehow when I cook I'll post a recipe with a photo. I won't put in more recipes for now. Until there is a photo. And then I'm like a white crow. All with a photo and I only with a scribble.

Gayane! Drop these thoughts! We NOW need your recipes, we believe without a photo. And then attach the photo. Let everyone be such black sheep as you! This, by the way, is not bad at all, to be somewhat different from others, including white (this is my personal opinion, but for some reason it seems to me that many will join me).

What about steamed rice, what do you think?

This is just my personal opinion, but steamed rice in pilaf is on pain of death! No, - you will undoubtedly get rice to rice, but, as a rule, such pilaf is not tasty, and precisely because of the tasteless (this is at best!) Steamed rice. It's better to end up with a mushy, but tasty shawlah than plastic-rubber pilaf ...

Shl. I don't know a single recipe for steamed rice. Can feed chickens, or some other living creatures ... Absolutely useless tasteless product. Here, as in a joke: Do you have checkers (i.e. appearance), or go (i.e. tasty)?

[Elena Tim]

What about steamed rice, what do you think?

May I Elena Tim will I quote? In her branch about pilaf from Jasmine, steamed rice has been discussed more than once.

I do not know how it is now, but more than 20 years ago, when I was still living in Tashkent, ask an Uzbek about steamed rice, he will collapse 5 times in a swoon before he begins to find out what kind of shaitan-grain is.
I myself found out about him only in Russia. And there are so many "experts" here who are ready to lay down their lives, to teach you how to cook the RIGHT pilaf, oooh ... there are not so many in Uzbekistan.
A few words about parboiled rice: its only advantage over regular rice is that it is almost always crumbly. Therefore, it is used by those who, well, have no friendship with pilaf from ordinary rice - no matter how hard a person tries, it turns out to be porridge. So they take steamed, so as not to strain.
A huge minus is rice (in terms of its use in pilaf) - it takes zirvak very badly. Have you noticed that steamed rice takes longer to cook even in water? That is, it is impregnated worse. And in pilaf, in general, it seems that rice takes only water from the zirvak, and leaves a delicious fatty soup soaked in spices on its side.
We, once upon a time, tried this pilaf on a visit.It was cooked on mutton, with a fat tail and cottonseed oil, and it looked so that even if you take a photo and send it to a magazine - the rice is crumbly, shiny, it is called "die-off", but the taste was ... zirvak - separately, and then they just mixed it all before serving, although I know for sure that this is not so. My husband calls this pilaf "plastic", just because the rice seems to be beautiful, but somehow tasteless, or rather, does not have the same "smooth" taste.
Of course, it is not customary to argue about tastes, and I do not at all pretend to be the truth in the first instance, but since then we have not even tried to use steamed rice in pilaf. What for? When the stores are full of a wide variety of varieties: if you want pilaf from long rice, please - basmati, jasmine, but if you want from round, but out, please - wonderful rice "Kuban" (just not the one on the packaging which says "For pilaf" horrible horror! I barely brought it to mind so as not to spoil the pilaf. Then I wiped out the remains of rice on porridge.)

Added Thursday, 18 Aug 2016, 10:35

Gayane Atabekova, thanks for the recipe! I took it to the bookmarks so far.

Added Thursday, 18 Aug 2016 10:43 AM

Everything with a photo and I only with a scribble.

And the pictures will appear. Now let's start cooking according to your recipes - we'll fill up with photos!

[Gayane Atabekova]

Gayane Atabekova, even with pictures, even without pictures, post everything, because you describe everything in such detail that everything is clear, and the pictures as you cook!
Why wait !?

Oh ...... and I used steamed Kapet, Lena
Yes ... live and learn ...

Oh ...... and I used steamed Kapet, Lena

It was just my opinion, which, however, is not alone. We last used parboiled rice about ten years ago, as a "feed additive" for stuffing stuffed cabbage rolls. We don't buy it anymore ...

And then I'm like a white crow. Everything with a photo and I only with a scribble.

: girl_haha: we will have two little white fluffy funnels, I also have all the recipes without pictures, the deffushki have to believe me at my word